Our Food
Espresso is the soul of coffee; Chiasso Coffee Company is all about letting its soul speak for itself. At Chiasso we have painstakingly learned and refined the coffee process from start to finish to deliver our guests with the perfect espresso shot every time. There are four crucial elements to creating the perfect Chiasso espresso shot. To begin, we start with expertly selected and roasted coffee beans; second, we work exclusively with the perfect grind; third, we house the world's best espresso machines and last but certainly not least, we select the very best talent and provide our people with industry leading training and development. The result, coffee utopia.
The Grind
Before being extracted into the perfect shot of espresso, our expertly selected and roasted beans must be ground. “Milling” is one of the most critical steps in espresso-making and is best done as close in time to brewing as possible, as it releases many delicate aromatic compounds and increases the surface area so dramatically it opens the coffee to rapid oxidation and staling. To create the best Chiasso beverages possible, the beans are used immediately after grinding.
The size of the grind particles is also important. The finer the grind, the more contact there is between the beans and the hot water, and the faster and more thoroughly the essential oils are released. Attention must paid so that harsher, less-soluble chemicals are not activated by too fine a grind, as the coffee will be destroyed by over-extraction. Too coarse a grind and the coffee may never develop its full flavor potential in the cup. Coffee beans are brittle and shatter as they are ground, so it’s never possible to get a uniform particle size. The trick is to get the average particle size perfect. Chiasso baristas adjust their grinders up to 30 times an hour, depending on temperature, humidity, and other environmental conditions, to keep the grind at the sweet spot as the beans age.
- The size of the grind particles is also important. The finer the grind, the more contact there is between the beans and the hot water, and the faster and more thoroughly the essential oils are released.
